De Ma Cuisine

Fennel Pollen Archive



January 2013



Mahi Mahi Fennel and Potato Chowder – Episode 53

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Dinner, Fennel Pollen, Fish, Lunch, Main Dishes, Meat, Soups, This Week's Feast, Vegetables


I love cold nights warmed by steaming bowls of soup. It’s soup season and I fully intend to take advantage of it. Freshly made, reheated, at home, out with friends… it’s one of my all time favorite comfort foods.


Did you ever watch the Seinfeld episode where they aren’t allowed to buy soup anymore? I always get so frustrated when people have food to eat, on a show, and they can’t. I don’t know why it bothers me so much. But, it does. I think I would be devastated if I had to wait one year to come back for soup.

MahiChowderDo you like fennel? I didn’t think I did. But, I’ve discovered that I do. Especially in Mac and Cheese, roasted, and in soups.


I have recently tried fennel pollen, from Pollen Ranch. Abundant Harvest Organics is going to start selling it as an add on and they sent me some to try. So far I’ve used it on Roasted Fennel Pollen Potatoes, on Savory Baked French Toast, and in today’s Chowder. It adds this great, “je ne sais quoi” to a dish.


Happy Eating!

Mahi Mahi, Fennel, and Potato Chowder

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 6


  • 2 T olive oil
  • 1 1/2 lb. Mahi Mahi, cut into 1" pieces
  • 3-4 C potatoes, cut into 1/4" cubes
  • 1 1/2 C carrots, chopped
  • 1/2 to 1 fennel bulb, finely chopped
  • 3 cloves garlic, minced
  • 1 t salt
  • 1/4 t pepper
  • 1 T All Purpose flour (for GF: 1 T cornstarch)
  • 1/4 C cold water
  • 2 1/2 to 3 C hot water
  • 1 T red wine vinegar
  • 1 t lemon juice
  • 3/4 C milk
  • 2 T cream
  • pinch to 1/4 t fennel pollen


  1. Heat soup pot. Add olive oil. When oil is hot, add fish and cook, over med-low heat for 3 minutes. Add veggies, salt and pepper. Increase heat to medium, and cook covered, for 10 minutes.
  2. Add vinegar, stir to deglaze the pan (scrape off any browned bits from the bottom).
  3. Whisk together flour and 1/4 C water. Add to soup pot. Stir. Add hot water.
  4. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, or until veggies are tender and fish is cooked.
  5. Remove from heat and add milk, cream, and fennel pollen. Stir. Add lemon. Stir. Taste and adjust seasoning if necessary.

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson. Fennel Pollen is from Pollen Ranch.



January 2013



Savory Baked French Toast – Episode 50

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Bread, Breakfast, Brunch, Cheese, Dinner, Eggs, Fennel Pollen, Fruit, Holiday, Lunch, Main Dishes, Meat, Nuts, Pork, This Week's Feast, Vegetables


It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!

This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!




I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.

This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.


I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!

Happy Eating!

Savory Baked French Toast

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-5

Savory Baked French Toast


  • 4 eggs
  • 3-4 C kale/spinach/collard greens
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • 1/4 C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • 1/2 t (or less) salt
  • 1/4 t pepper
  • pinch cayenne
  • 1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)


  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
  2. Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).

This episode is sponsored by: Burroughs Family FarmsAbundant Harvest OrganicsBari Olive Oil CompanyWaterfall Creative, and Molly Jenson.





December 2012



Roasted Fennel Pollen Potatoes

Written by , Posted in Dinner, Fennel Pollen, Gluten Free, Inspired By, Potatoes, Roasting, Sides, Vegan, Vegetables, Vegetarian

Roasted Fennel Pollen Potatoes

Recipe Type: Side, Potatoes, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2-3
Fennel Pollen gives these potatoes just a hint of… something… je ne sais pas quoi, you might say.
  • 1 t olive oil
  • 3 potatoes
  • 1-2 good pinches fennel pollen
  • 1 t lemon juice
  • 2 T garlic infused olive oil
  • 1/4 t salt
  • 1/8 t pepper
  • 1/4 to 1/2 C water
  1. Pre-heat oven to 350F. Grease oven proof dish with 1 t olive oil. Pour water in.
  2. Cut potatoes in half, then in 8 pieces. Toss with oil, fennel pollen, salt, pepper, lemon juice, and pour into baking dish.
  3. Cover with foil and roast for 30-40 minutes, or until potatoes are fork tender.
  4. Add a tiny pinch more fennel pollen, if desired, and serve with Salmon with Garlic-Pistachio Cream Sauce.

Mahi Mahi, Fennel, and Potato Chowder is a great way to use any leftovers!